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Fish Stuffed With Corn Salsa

Healthycooking's picture
Ingredients
  Olive oil/Canola oil 1 Tablespoon
  Onion 1 , finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Celery stalks 2 , thickly sliced
  Chili powder 1⁄2 Teaspoon
  Corn kernels 1 Cup (16 tbs), thawed (Fresh / Frozen)
  Cucumber 1 Small, peeled, seeded and diced
  Jalapeno pepper 1 , chopped (Fresh / Canned)
  Chopped fresh parsley/1 tablespoon dried parsley 3 Tablespoon
  Lime juice 2 Tablespoon
  Pan dressed mild fish 2 Pound (1 Pieces, Such As Snapper, Perch Or Trout)
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

GETTING READY
1. Preheat the oven to 450°F.

MAKING
2. In a nonstick skillet, heat the oil over moderate heat.
3. Add and sauté the onion and garlic, for about 5 minutes until soft and translucent.
4. Add the celery and chili powder and sauté another 3 to 4 minutes.
Tip the onion mixture to a large bowl.
5. Mix in the corn, cucumber, jalapeno pepper, parsley, lime juice, salt, and pepper. Toss gently to combine.
6. Spoon this mixture into the pockets of the dressed fish and pack firmly to prevent the filling from spilling out.
7. Place the fish on a baking tray and bake in the preheated oven for about 25 to 30 minutes or until the fish flakes easily with a fork.

SERVING
8. Serve the fish straight out of the oven with a tossed salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Dish: 
Stuffing
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
4

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